Cannellini Bean Salad Recipe

Name: Cannellini Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: FOR THE VINAIGRETTE; 3 tablespoons lemon juice, 1 lemon (or as needed); 1/2 lemon, zest finely grated; 1 teaspoon Dijon mustard; 1/2 teaspoon ground fennel; 4 -6 anchovy fillets, rinsed and chopped; kosher salt & freshly ground black pepper; 1/2 cup extra virgin olive oil; FOR THE SALAD; 2 cups cannellini beans, cooked and drained (1/2 lb dry); kosher salt & freshly ground black pepper; 1 pinch crushed red pepper flakes; 6 -8 asparagus spears, trimmed and peeled (use fat ones); 6 radishes, trimmed; 1 fennel bulb, trimmed (small); 1 spring onions or 1 a few green onion, finely chopped; fresh basil or fresh dill, chopped for garnish

Servings: persons

FOR THE VINAIGRETTE
3 tablespoons lemon juice, 1 lemon (or as needed)
1/2 lemon, zest finely grated
1 teaspoon Dijon mustard
1/2 teaspoon ground fennel
4 -6 anchovy fillets, rinsed and chopped
kosher salt & freshly ground black pepper
1/2 cup extra virgin olive oil
FOR THE SALAD
2 cups cannellini beans, cooked and drained (1/2 lb dry)
kosher salt & freshly ground black pepper
1 pinch crushed red pepper flakes
6 -8 asparagus spears, trimmed and peeled (use fat ones)
6 radishes, trimmed
1 fennel bulb, trimmed (small)
1 spring onions or 1 a few green onion, finely chopped
fresh basil or fresh dill, chopped for garnish

1
Whisk together the vinaigrette ingredients, salt and pepper to taste; set aside.
2
Place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes.
3
Use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness.
4
Place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat.
5
Spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE VINAIGRETTE, 3 tablespoons lemon juice, 1 lemon (or as needed), 1/2 lemon, zest finely grated, 1 teaspoon Dijon mustard, and more.

Yes, Cannellini Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cannellini Bean Salad

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